Cream of Mushroom Soup III recipe

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Ingredients

¼ cup butter
1 pound fresh mushrooms, sliced
¼ cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
½ cup sherry
1 cup heavy cream

Nutrition Info

208 calories
carbohydrate: 9.6 g
cholesterol: 59.7 mg
fat: 17.4 g
fiber: 1.2 g
protein: 3 g
saturatedFat: 10.5 g
servingSize: -
sodium: 954.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

Recipe Yield

8 servings

Recipe Note

This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.

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